Oreo Crumbl Cookies

These Oreo Crumbl Cookies are made with a chocolate Oreo cookie base then topped with the most luscious vanilla cream cheese frosting ever.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 11

Total Time 21

Servings cookies

Calories 542kcal

Author Mara

Ingredients

Cookie

3 cups all purpose flour (360 grams)
1 cup black cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 & ½ cups unsalted butter melted
2 cups granulated sugar
2 eggs, large room temperature
1 tablespoon vanilla extract
2 cups crushed Oreo (35 oreos)

Vanilla Cream Cheese Frosting & Topping

8 ounces cream cheese softened to room temperature, block-style
4 tablespoons unsalted butter softened to room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
Oreo crumbs for topping

Instructions

Preheat the oven to 350°F. Prepare 2 cookie sheets with parchment paper. In a medium mixing bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the melted butter and granulated sugar until smooth. Then, add the eggs and vanilla, mix until completely combined.
Add the dry mixture, and crushed Oreos. Mix with a spoon or silicone until completely combined.
Use an ice-cream scoop ( 4 ounces) to create 6 evenly spaced dough balls on each cookie sheet.
Bake the cookies at 350°F for 11-14 minutes. Remove the cookies from the oven and allow them to cool while making the frosting.
In a large mixing bowl, beat the cream cheese, butter, and vanilla extract until smooth and creamy.
Add the half of the powdered sugar and beat until completely combined. Scrap the bowl as needed. Add in the rest of the powdered sugar and beat one final time until the frosting is completely combined and smooth.
Transfer the frosting into a piping bag, snipe off the end and pipe a spiral onto each cookie. Finally, top with Oreo crumbs and enjoy!

Notes

Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.

To keep cookies moist and chewy, store them in an airtight container in the fridge with a slice of bread.

Use Room Temperature Ingredients for Easy Mixing. Use room temperature eggs in the cookies and room temperature butter and cream cheese for the frosting for easy mixing/beating!

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition